Dish type: Main Meal
Cooking and preparation time: 50 minutes
Jayne and Bibi from veggierunners.com share their exotic stir fry recipe.
1 pack 300 g firm tofu 2 tablespoons light soy sauce
2 tablespoons olive oil 3 tablespoons sesame seeds Black pepper to taste
For the stir fry 2 cloves garlic 1-2 teaspoons grated root ginger 2 spring onions, finely chopped 3-4 pak cho, roughly chopped 1 pepper (any colour will do), finely sliced 1 carrot, finely sliced 1 pack beansprouts 6-8 baby sweetcorn, cut in half lengthwise 6 mushrooms, sliced 1 tablespoon sesame oil for frying 2 tablespoons (or a small handful) of fresh coriander, chopped
For the baked tofu
1 Preheat the oven on a high setting - 220C/425F/Gas 7/Fan 200C.
2 Cut the tofu into 2cm cubes and place in a large, deep baking tray or overproof dish.
3 Add all of the other ingredients and mix together thoroughly so that all the tofu is coated.
4 Bake for 30-40 minutes (cooking time will depend on the type of tofu and the size of the cubes - start checking at about 25 minutes). It's done when tofu is starting to brown and crisp.
For the stir fry
1 Have all of the ingredients ready but don't start cooking this until the tofu is ready and out of the oven.
2 Heat the wok empty first, then add the oil and heat until it's just starting to smoke (ever so slightly!)
3 Add the garlic, ginger and spring onions. Cook for two minutes until it starts to smell delicious.
4 Add all of the other ingredients and stir briskly, keeping them moving until the pak choi just starts to wilt (just 2-3 minutes - it's tempting to cook for longer but stir fry is tastiest when the veg still has some 'bite' to it).
5 Stir in the fresh coriander just before serving.
Serve on brown rice, scattering the tofu on top.